DECEMBER

FEATURE
Potluck
We asked some of our favourite
cooks in Ballantrae to share
some holiday recipes. Enjoy.
HOT CHEESY DIP
From Richard Hughes
This dip is super easy and a party hit. There’s
never any left.
8 oz cream cheese
8 oz shredded Swiss cheese
3 chopped green onions
½ cup Miracle Whip
5-6 slices crisp bacon
Combine cheeses, onion, Miracle Whip in an ovenproof
bowl. Mix well and then bake in oven for 25 minutes
at 350 F until mixture is hot throughout. Stir well, then
break up bacon into small bits and sprinkle over the
top of the heated mixture. Serve with favourite crackers.
BRAN SPICE MUFFINS
From Ginny Tullis
This is a recipe I often make and deliver to
friends when they need a little comfort food
to “start” their day.
Dry Mixture
1 ½ cups all-purpose flour
1 ½ cups natural bran
¼ cup wheat germ
½ cup lightly packed brown sugar
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup chopped walnuts, sunflower seeds, pecans…
your choice
1 cup chopped dates or raisins
Moist Mixture
2 large eggs
¼ cup vegetable oil
¼ cups cooking molasses
1 ½ cups milk
2 tbsp white or apple cider vinegar
1 cup finely grated carrots or pineapple
Preheat oven to 400F and grease 24 muffin cups.
Combine all dry ingredients in a large bowl. In a
medium bowl, beat eggs lightly and stir in remaining
moist ingredients. Combine moist and dry mixtures
stirring just enough to moisten. Fill 24 muffin cups
¾ full. Bake 15 minutes.
FAST & FLAVOURFUL
SQUASH SOUP
From William Orr
This recipe proves that soup doesn’t have to be
made from scratch to taste great.
10 oz frozen pureed squash
2 cups chicken bouillon
1 tsp ground cumin
4 whole green onions, thinly sliced
¼ cups crumbled creamy goat cheese, Stilton
or Parmesan
Combine the squash, bouillon and cumin in a medium–
size saucepan. Cover and place over medium heat.
Cook stirring often until squash is completely melted.
Stir in the green onions. Sprinkle crumbled cheese over
each bowl of hot soup.
HOT MULLED APPLE CIDER
From Karen Clark
A mug of this hits the spot on a frosty winter night
when you and friends are gathered around the
fireplace.
1 apple
2 tsp whole cloves
1 orange, thinly sliced
2 litres apple cider
½ cup brown sugar
1 tsp allspice
pinch of grated nutmeg
Stud the apple with cloves. In medium pot, combine
studded apple and other ingredients. Bring to a
simmer over low heat for about 10 minutes. Remove
from heat, discard apple and ladle into mugs.
Garnish with a cinnamon stir stick. Some might want to
add a wee dram of rum.
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